Lamb with Roasted Onions - Autumn Roasts
- Serves:
- 4
- Preparation time:
- 20
- Cooking time:
- 3¼ hrs
Ingredients
- 1.6 - 1.8 kg frozen New Zealand Lamb Leg
- 8 small red or white onions
- 1 garlic clove, crushed
- 25g/1oz Parmesan cheese, grated
- 25g/1oz butter
- 1 tbsp chopped fresh thyme
- 100ml/4floz red wine
- 2 tbsp mint jelly or redcurrant jelly or a combination of both
- 250ml/9fl oz water or vegetable cooking liquor
- 2-3 tbsp gravy granules
- Salt and freshly ground pepper
Method
1. Unwrap lamb and place in a small roasting tin. Cover loosely with foil and roast
at 150C/300F/Gas 2 for 2 hours.
2. Peel onions and take a thin sliver off the base so they sit squarely. Cut off tops and, using a sharp knife, make a small hollow, leaving the outer 2 layers intact.
3. Finely chop the onion which has been removed and place 2 tbsp of it in a bowl with the garlic, Parmesan, butter and thyme. Season with salt and pepper and stir together. Fill the onions with the Parmesan mixture; set aside.
4. Remove lamb from oven and discard the foil. Return lamb to tin and place the onions around it. Cook for a further 1¼ hours until the onions are tender and the lamb is lightly browned. Remove onions and lamb and place on a warmed serving platter. Cover loosely with foil and leave to rest in a warm place for 15 minutes.
5. Spoon off as much fat as possible from the roasting tin. Place tin on the hob and add the wine and mint or redcurrant jelly. Bring to the boil, stirring to scrape up the pan juices. Simmer for 1-2 minutes then add the water or vegetable cooking liquor.
6. Bring to a simmer and sprinkle over 2 tbsp of the gravy granules. Stir well until thickened - adding more granules if necessary ? then, if required, carefully strain through a sieve and transfer to a warmed gravy boat to serve.
